The recipe of Shaanxi cold noodles chili oil will satisfy you!

Liangpi and cold noodles may look very similar, but in fact they are completely different in terms of raw materials and production processes. Relatively speaking, cold noodles are a little simpler to make. If you want to make authentic cold noodles with chili oil, you have to put in a lot of effort. Especially for Shaanxi Liangpi, the most important factor in determining whether it tastes good is whether its chili oil recipe is authentic. Want to learn how to make authentic cold noodle chili oil? Let’s take a look.

formula:

Shaanxi Liangpi puts a lot of effort into the production of chili oil. Whether the Liangpi is delicious depends mainly on the recipe of the chili oil. The production of chili oil is very particular. After the oil pan is boiled, more than a dozen precious seasonings and a secret recipe are added and simmered repeatedly over low heat. The more it is simmered, the spicier and more fragrant it becomes, and the redder the chili oil becomes.

Ingredients [g]:

3 pieces of Amomum villosum, 3 pieces of Cardamom, 3 pieces of Sansanna, 3 pieces of Tsaoko, 3 pieces of Nutmeg, 3 pieces of Angelica dahurica, 3 pieces of Fennel, 2 pieces of Cloves, 2 pieces of Broomcorn, 2 pieces of White Cardamom, 2 pieces of Zanthoxylum bungeanum, 4 pieces of Alpinia officinalis, 4 pieces of Cuminum foenum-leaf, 10 pieces of Cinnamon Bark, 103 pieces of Shaanxi Qinzhen chili powder (You can also use chili powder that is not too spicy, meaning don't let the spicy taste cover up the taste of other spices), 350 pieces of Peanut Oil.

Preparation method:

When the peanut oil is heated to 70% (150-170 degrees, the oil surface is swirling from the sides to the center, and there is a slight smoke), pour the powdered mixed spices and chili powder into the red oil. After adding the ingredients, the oil temperature should be below 70% hot and maintained for 3-5 minutes. When the oil temperature drops to 50% hot, sprinkle in an appropriate amount of raw sesame seeds. When preparing sesame oil, remove the chili powder, but add spices in proportion. The specific steps are the same as before.

Liang (noodle) skin production process:

Wash the gluten from the flour: Take 10 pounds of high-gluten wheat flour (the cold noodles made from flour without flour whitening agent are the chewiest) and add about 5 pounds of warm water to make a soft dough. Let it rest for 30 minutes, then knead it in clean water to wash out the gluten. Filter the remaining water paste with gauze and let it rest for 5-8 hours (it is best to put it in the refrigerator in summer). ②Prepare the paste: After the upper part is clarified, drain the water, then dissolve 10 grams of refined salt and 15 grams of Tianxi brand cold noodle essence in a little hot water above 80 degrees, stir into the cold noodle paste, and stir evenly. ③ Making the skin: Rub a little salad oil into a whirlpool (similar to a gong), take about 150 grams of the cold skin paste, add the whirlpool and shake well to spread the cold skin paste evenly, put it on the boiling water in the pot, cover the pot, cook on high heat for about 2 minutes, take out and put it in the cold water sink to chill, then you can peel off the cold skin, and so on. After making, apply a little salad oil between each piece to prevent sticking. Finally, cover with a clean damp cloth to prevent water loss and cracking. ④ Steamed gluten: Add some leavening powder to the washed gluten and steam it in a steamer. After cooling down, cut into pieces for later use. ⑤ Season the cold noodles: cut the steamed cold noodles into strips, mix with gluten cubes, chili oil, vinegar, seasoning water, salt, MSG, sesame sauce, cucumber shreds or cooked bean sprouts and other seasonings or side dishes, and it is ready to eat.